Chilaquiles with Chicken

I made my own version Chilaquiles with chicken for brunch yesterday, and everyone loved it.  I hope you will enjoy as well!

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1/4 to 1/2 a bag of frozen corn (optional)
• 1 can or black beans, drained
• 1/2 yellow onion, finely chopped
• 2 to 3 jalapenos, thinly sliced
• cilantro (optional)
• 1 to 2 packages of shredded pepper jack cheese
• 1 large can of enchilada sauce or make it homemade
• 1/4 cup chicken broth
• homemade salsa (see below recipe)
• scallions to garnish
• avocado and sour cream to serve on the side
• 1 bag of tortilla chips

Directions:

1. Preheat over to 350.
2. Place the enchilada sauce, chicken broth and some of the homemade salsa in an iron skillet or other large skillet and mix on stove at medium heat for about 5 minutes.
3. Turn heat off and place 1/2 to 3/4 of the tortilla chips in the skillet and mix well.
4. Top with black beans, onions, corn, jalapenos, chicken and any other ingredients you decide you want.
5. Top with the cheese.
6. Cook in the over for approximately 35 minutes.
7. Garnish with chopped scallions.
8. Serve in skillet with a side of sour cream, avocado and more of the homemade salsa.

Homemade Salsa:

• Ingredients:  about 12 roma tomatoes, 5 jalepenos, 5 fresno peppers, 5 or 6 habenero peppers, and 1 clove of garlic with the top sliced off.
• Preheat over to 400.
• Place parchment paper over a cooking sheet.
• Place all the ingredients onto the cooking sheet and use a brush to coat a small amount of olive oil over all the veggies.
• Bake for approximately 45-60 minutes or until done.
• Let the veggies cool down.
• Cut stems of peppers off as well as the top part of the tomato and place in food processor.
• Dig the garlic out of the casing as well and place in the food processor.
• Add a small amount of chicken broth and mix well.

Note:  Some people like to peel the skin off of the peppers and tomatoes, but I like to leave them on to get that burnt flavor.